Provider: - Institution: - Data provided by Europeana Collections- Das zylindrische Schraubglas ist aus Klarglas gefertigt, hat einen silberfarbenen, bedruckten Schraubdeckel aus beschichtetem ...Stahlblech und ist mit einem Etikett aus farbig bedrucktem Papier versehen. Die Aufdrucke des Etikettes verweisen auf das Produkt "Dänischer Fruchtaufstrich". Das Produkt wurde von Alfred Biolek im Zusammenhang mit dem Museumsprojekt "Einkauf mit Biolek" am 25.7.2005 gekauft. (Stiftung Domäne Dahlem - Landgut und Museum)- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
The objective of the research was the scientific substantiation of formula and subsequent quality evaluation of the jelly fruit marmalade intended for child nutrition. Cranberry puree was used as the ...raw material component, and ascorbic acid - as the functional one. The standard methods of determining the parameters of fruit and berry raw materials and the finished marmalade have been used in the process of the study. The chemical composition of cranberry puree made from local raw materials was determined. Based on a full factorial experiment the optimum ratio of puree, sugar and citric acid in the marmalade formula was found to be 53:19:0.55. To guarantee the functional ingredient content until the marmalade expiration date the norm of ascorbic acid have to be of 2.2 g per1 kg of finished product. The organoleptic, physical and chemical parameters in accordance with GOST (State Standard) 6442-89 as well as the plastic jelly strength, ascorbic acid and anthocyanins contents in terms of cyanidin-3 glucoside were measured in marmalade. All parameters conformed to the requirements of the standard. Humidity of enriched marmalade was on average 19.2%, total acidity - 17 degrees, the mass fraction of reducing substances - 17.1%. At the time of production, the ascorbic acid content in the marmalade was on average 168 mg/100 g. Enriched marmalade is recommended for nutrition of children and teenagers aged 3 to 14 years; the product does not contain artificial colors, flavors or preservatives.
Цель исследований - научное обоснование рецептуры и последующая оценка качества желейно-фруктового мармелада, предназначенного для детского питания. Сырьевым компонентом служило клюквенное пюре, функциональным ингредиентом - аскорбиновая кислота. В исследованиях использовали традиционные методы определения показателей фруктово-ягодного сырья и готового мармелада. Установили химический состав клюквенного пюре, полученного из местного сырья. На основе полного факторного эксперимента определили оптимальное соотношение пюре, сахарного песка и лимонной кислоты в рецептуре мармелада - 53:19:0,55. Для гарантированного содержания функционального ингредиента в течение срока годности мармелада норма закладки аскорбиновой кислоты должна составлять 2,2 г на 1 кг готового продукта. Органолептические и физико-химические показатели мармелада определяли в соответствии с ГОСТ 6442-89, также устанавливали пластическую прочность студня, содержание аскорбиновой кислоты и антоцианов в пересчете на цианидин-3-глюкозид. Все показатели отвечали требованиям стандарта. Влажность обогащенного мармелада составила в среднем 19,2%, общая кислотность - 17 град, массовая доля редуцирующих веществ - 17,1%. На момент изготовления в мармеладе содержалось в среднем 168 мг аскорбиновой кислоты на 100 г продукта. Обогащенный мармелад рекомендован для питания детей и подростков в возрасте от 3 до 14 лет. Продукт не содержит искусственных красителей, ароматизаторов и консервантов.
Abstract With the purpose of adding value to the final product and aiming to identify which cultivars implanted in tropical regions are more appropriate for the processing of marmelade, the objective ...of this study was to characterize and evaluate the influence of different cultivars of quince (‘Fuller’, ‘Smyrna’, ‘Portugal’, ‘Provence’, ‘Mendonza Inta-37’, ‘Alaranjado’, ‘Lajeado’, ‘CTS 207’, ‘D’Angers’ and ‘Bereczy’) grown in tropical Brazilian regions, on the physical-chemical characteristics, rheological properties and the consumer acceptance of the obtained marmelade. The different quince cultivars presented great variability among themselves in relation to physical and physicochemical characteristics. However, the cultivars studied gave rise to marmelades that were similar to each other, which had a high sensory acceptance, except for the cultivar Mendonza Inta-37, which resulted in a less accepted marmelade.
Resumo Com o intuito de agregar valor ao produto final, e visando a identificar quais cultivares implantadas em regiões tropicais são mais apropriadas para o processamento de marmeladas, o objetivo deste estudo foi caracterizar e avaliar a influência de diferentes cultivares de marmeleiro (‘Fuller’, ‘Smyrna’, ‘Portugal’, ‘Provence’, ‘Mendonza Inta-37’, ‘Alaranjado’, ‘Lajeado’, ‘CTS 207’, ‘D’Angers’ e ‘Bereczy’), cultivados em regiões tropicais do Brasil, sobre as características físico-químicas, propriedades reológicas e aceitação sensorial da marmelada obtida. As diferentes cultivares de marmelo apresentaram grande variabilidade entre si em relação às características físicas e físico-químicas. Entretanto, as cultivares estudadas deram origem a marmeladas muito semelhantes entre si que apresentaram alta aceitação sensorial, com exceção da cultivar Mendonza Inta-37, que deu origem a uma marmelada menos aceita.
Provider: - Institution: - Data provided by Europeana Collections- Her homemade jams have earned the French Christine Ferber the title\ "La rein des confitures\" -\ "Marmalade Queen\" in her home ...country. The trained pastry chef sells her products worldwide. They are served in the finest restaurants Star chefs in Paris and New York are declared fans.- Ihre selbstgemachten Konfitüren haben der Französin Christine Ferber in ihrem Heimatland den Titel "La reine des confitures" - "Marmeladenkönigin" - eingebracht. Die gelernte Konditorin verkauft ihre Produkte weltweit. Sie werden in den feinsten Restaurants serviert. Sterneköche in Paris und New York sind erklärte Fans.- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
The objective of this study was to investigate the physico-chemical and sensorial changes during storage period in yogurts that were manufactured by adding loquat fruit (Eriobotrya japonica) ...marmalade at 4 different ratios (5%, 10%, 15%, 20%).
Bu çalışmanın amacı, farklı düzeylerde yenidünya marmeladı katılmış yoğurtlarda depolama süresince meydana gelen fiziko-kimyasal ve duyusal değişiklikleri incelemektir. Yoğurtlar %5, %10, %15 ve %20 düzeyinde marmelat ilavesiyle üretilmiştir
Provider: - Institution: - Data provided by Europeana Collections- Die Dose ist aus Eisenblech gefertigt. Sie ist zylindrisch geformt und hat einen Deckel. Aufschrift auf dem Zylindermantel: ..."Oetker’s Himbeer-Marmelade aus frischen Früchten und Kristallzucker, gefärbt". Auf dem Deckel ist die farbige Abbildung eines Singvogels auf einem Zweig mit reifen Kirschen abgebildet. (Stiftung Domäne Dahlem - Landgut und Museum)- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- Das rechteckige Aufbewahrungsgefäß für Marmelade oder Konfitüre besteht aus durchsichtigem Glas. In der Mitte ist es durch eine ...leicht erhöhte Glaswand in zwei gleich große, quadratische Behältnisse unterteilt. Daran sind zwei Silberdeckel mit Scharnieren befestigt. An einigen Stellen kann man Fingerabdrücke auf dem ansonsten angelaufenen Silber erkennen. Die Behältnisse haben am oberen Rand jeweils eine Aussparung für einen Löffel, mit dem der süße Aufstrich auf das Brot gebracht werden konnte. (Stiftung Domäne Dahlem - Landgut und Museum)- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Modern storage technology of chewing marmalade Butin, S.A; Skobel'skaya, Z.G., Moscow State Univ. of Food Production (Russian Federation)
Confectionary manufacture,
2015
2
Journal Article
Объектом исследования служил жевательный мармелад "Радуга", содержащий льняное масло в качестве источника полиненасыщенных жирных кислот omega-3 и omega-6. Для установления сроков хранения образцы ...мармелада держали в камерах, в которых поддерживали температуру 16+-2 град. С и относительную влажность воздуха 70+-2%. В одном из вариантов опыта образцы были обработаны матрицей (пластиной) со сложным компьютерным рисунком, что, предположительно, снижало энтропию физико-химических процессов. Эксперимент продолжался 16 нед. В обоих вариантах массовая доля редуцирующих веществ составила 17,3+-1,0%; кислотность возрастала не более, чем на 0,1 град. за 1 нед. При традиционном способе хранения изделия быстрее теряли влагу, при этом титруемая кислотность возрастала, а активность воды и содержание упомянутых жирных кислот уменьшалось. Приемлемость изделий по органолептическим показателям оставалась высокой вплоть до 12 нед. хранения. При использовании матричной обработки в изделиях несколько замедлялись процессы потери влаги и окисления жирных кислот, поэтому изделия сохраняли приемлемое качество дольше - до 13 нед.
Wine gum Raduga containing flax oil as a source of polyunsaturated fatty acids omega-3 and omega-6 was a study object. To find out the storage time, gum samples were held in chambers where the temperature of 16+-2 deg. C and relative moisture content of 70+-2% were maintained. In one of variants of the experiment the samples were treated with a matrix (plate) with a complicated computer picture that supposedly reduced the entropy of physicochemical processes. The experiment lasted 16 weeks. In both variants the weight fraction of reducing substances was 17.3+-1.0%; the acidity grew up by not more than 0.1 deg. per week. When a product is traditionally stored, they lost moisture quicker while the titrated acidity increased and the water activity and the content of said fatty acids decreased. The acceptability of products accordi8ng to organoleptic parameters remained high within 12 weeks of storage. When using a matrix treatment in products the processes of moisture losing and oxidizing fatty acids slightly retarded, therefore, the products retained an acceptable quality longer – within 13 weeks.
Provider: - Institution: - Data provided by Europeana Collections- Die längliche grüne Glasflasche trägt am Flaschenhals die Prägung "Opekta". Der Gefäßkörper ist mit einem Etikett beklebt mit der ...Aufschrift "Opekta in 10 Minuten…". Opekta (Kunstwort aus Obstpektin aus dem Apfel) war ein Geliermittel und gleichzeitig die erste Marke zur Herstellung von Marmeladen und Fruchtgelees für den Privathaushalt. (Stiftung Domäne Dahlem - Landgut und Museum)- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
The suitability of different rowanberry cultivars for production of fruit marmalade Berna, E., Latvia Univ. of Agriculture, Jelgava (Latvia); Kampuse, S., Latvia Univ. of Agriculture, Jelgava (Latvia); Straumite, E., Latvia Univ. of Agriculture, Jelgava (Latvia)
Research for rural development : annual ... international scientific conference proceedings,
2012
18/2012
Journal Article
The rowanberries (Sorbus aucuparia L.) are small orange-red fruits of a rowan tree and belong to the family Rosaceae. These berries have been described as an important source of flavonoids, and their ...antioxidant activity affects reactive oxygen species and lipid peroxidation; therefore they are suitable for production of health-food products. The ripe wild rowanberries have traditionally been used for jellies and jams, but their use as a food ingredient has been less popular because of their bitter taste. Sweeter and less astringent than wild rowanberries are different cultivars of sweet rowanberries and hybrids with other species. The aim of the current research was to determine physical and chemical parameters and sensory properties of rowanberry marmalades. The experiments were carried out in the Faculty of Food Technology of Latvia University of Agriculture. The purees of wild rowanberry and six different rowanberry cultivars were chosen for the production of marmalades. Chemical, physical and sensory indices of the product – moisture, total carotenoids, tannins, colour, hardness and intensity of sensory properties (flavour, colour, bitterness) – were determined as quality indicators. The results showed large variability in the physical and chemical parameters between the marmalades of different rowanberry cultivars and hybrids. The sensory evaluation of marmalades from rowanberry cultivars ‘Moravica’, ‘Mitchurinskaya krasnaya’, ‘Sorbinka’ and hybrid of rowanberry × hawthorn ‘Granatnaya’ showed that the degree of liking was from “neither like nor dislike” to “like moderately”, and marmalades from wild rowanberry, S. aucuparia var. sibirica and hybrid of rowanberry × pear ‘Alaya Krupnaya’ – from “dislike moderately” to “dislike slightly”.
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